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Old 12-28-2004, 04:53 PM   #11
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1 minute microwaving at medium heat = damaged chocolate.

Hey, it's your chocolate, you do what you want. But I'm listening to the experts and sticking to below 130 degrees.
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Old 12-28-2004, 05:05 PM   #12
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I've looked into this and even Ghirardelli recommends the same method....

"Directions:
Using microwave safe container, place chocolate in microwave oven at medium power (50%) for 60 to 90 seconds. Remove and stir. If not melted, return to microwave and repeat heating, stiring every 30 seconds, as scorching can occur. When small lumps remain, remove and continue to stir to complete melting."

So as in most things in cooking and life, the "experts" differ. I can't see that microwaving as the above method can cause the chocolate to go anywhere near 130 degrees.

When searching nowhere did I see any descriptions of microwaving for 5 seconds at a time, that is just too labour intensive for me, and I believe unnecessary.
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Old 12-28-2004, 06:55 PM   #13
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Thanks! you guys are so great!
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Old 12-28-2004, 08:01 PM   #14
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Scott - maybe I have a small microwave - I have NEVER 'ruined my chocolate'; comes out of the microwave about 80 degrees; just fine. Please accept others' ways of doing things. I don't put down your way of doing it, just sharing my own. If it didn't work for me, I certainly wouldn't post it for others to 'ruin their chocolate'.

Thanks for listening!

Kyles - I do check it every 30-45 seconds, especially if it's white chocolate. But every 10 seconds, no - that's hardly time for all the little nukey molecules to get warm!
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Old 12-29-2004, 12:00 AM   #15
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Kyles, Callebaut recommends stirring every 15-20 seconds.

What hasn't been mentioned so far in regards to microwaving chocolate is the topic of quantity. A big reason why I stir every five seconds is that I usually microwave small amounts of chocolate (2 oz. or less) at a time. A lb. of chocolate at 50% for 90 seconds - sure, no problem there. But an ounce - no way. An ounce will start to smoke in 90 seconds.

Marmalady, I didn't say 'ruin' I said 'damaged.' Depending on the amount of chocolate you're microwaving, a minute at 50% will usually have the chocolate bubbling around the edges. Bubbling = above 130 = bad, according to every chocolate expert out there.

Am I being a perfectionist about this? Most definitely. For me that 130 degree threshold is sacred. I take great pains not to cross it. If I'm a freak, so be it. I take my chocolate very seriously.
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Old 12-29-2004, 06:58 AM   #16
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So do I, Scott, so do I! I've melted anywhere from 1-2 oz to a lb using the microwave - of course, with 2 oz you check it more often. The temp never gets to 130 - not even lukewarm. Maybe the answer is to use a smaller microwave with less power?
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Old 12-29-2004, 05:58 PM   #17
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That could be the answer marmalady :)
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Old 12-30-2004, 04:20 AM   #18
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You do have to take into account the wattage of your microwave, because medium on one, is another's medium low etc. My new microwave I use 30% coz it's a higher wattage than my old one.

Just an aside, I HATE my new microwave, it zaps things, it has an illogical defrost cycle and ends up cooking whatever you defrost, I tend to use 10% and it takes forever to defrost say two chicken breasts, but at least they don't end up sizzled. I wish I could get my old one back, it was 20 years old, but she and I understood each other (I left it in Australia)
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